Lv5
1200 积分 2024-05-14 加入
扛过今天
Dynamic evolution of characteristic flavor molecules in Yunnan arabica coffee during roasting revealed with a multi-omics framework
5天前
已完结
Characterization and Discrimination of Volatile Compounds in Honeysuckle From Different Plots Using E‐Tongue, E‐Nose, GC‐IMS, and HS‐SPME‐GC–MS Combined With Random Forest Algorithm
14天前
已完结
Comparative Analysis of Volatile Organic Compounds in Freshwater-Cultured and Saline–Alkaline Selectively Bred Tilapia Using Electronic Nose, GC-IMS, and HS-SPME-GC-MS
14天前
已完结
Insights into the effect of pulsed electric field on the flavor of potato chips: A combined analysis using HS-SPME-GC–MS, GC-IMS, E-nose, and chemometrics
14天前
已完结
Comparative analysis of drying methods on the flavor and quality attributes of ginger (Zingiber officinale) using HS-GC-IMS and E-nose
14天前
已完结
Fermentative lactic acid production from coffee pulp hydrolysate using Bacillus coagulans at laboratory and pilot scales
18天前
已完结
Optimization of alkaline pretreatment of coffee pulp for production of bioethanol
1个月前
已完结
Coffee pulp and husk-derived hydrochars and biochars adsorb polyphenols and pesticides from wastewater
1个月前
已完结
Effects of coffee pulp in the diets of growing lambs on growth, meat quality, and blood parameters
2个月前
已完结
Geographical origin differentiation of Philippine Robusta coffee (C. canephora) using X-ray fluorescence-based elemental profiling with chemometrics and machine learning
2个月前
已完结
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